Sherry braised Jersey royals with broad beans and serrano ham

Method

1. Melt the butter in a large pan (one with a tight-fitting lid) over a medium heat, add the potatoes with a pinch of sea salt, then stir to coat. Pour over the stock and sherry vinegar. Bring to a simmer, cover with the lid, then reduce the temperature and simmer gently for 20 minutes, stirring occasionally, until the potatoes are almost tender.
2. Meanwhile, heat a drizzle of olive oil in a frying pan and fry the slices of ham until crisp, then set aside to cool.
3. Bring a pan of salted water to the boil and cook the beans for 3 minutes until just tender. Drain and cool under running water. If you have time (and the inclination), remove the skins of the beans – this is called double-podding.
4. Remove the lid from the potatoes and continue cooking for about 5 minutes until fully tender. Stir in the beans and pedro ximénez sherry. Crumble over the crisp ham and sprinkle with the parsley to serve.